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Saturday, July 21, 2012

One Skillet Taco Pasta

Tonight we had no idea what to do for dinner. I looked through all of the cans and spices we had lying around and started looking on Pinterest for ideas. We came across a taco pasta recipe and used what we had at home. If you are using a taco seasoning packet, you really only need to use about half of it. Reserve one half for when the meat is browning, and the other half after some of the ingredients have been mixed together, as shown in the recipe. Since this recipe uses the entire box of pasta, there will be plenty leftover!!

This recipe can easily be adapted to a healthier version with either Boca crumbles or ground turkey!

Recipe: Bring a large pot of water to boil, cook the shells according to the package directions, drain and set aside with the lid on to keep the moisture in.

Additionally, in a large skillet (we used a very deep skillet), brown the ground chuck over medium-high heat. Season the meat while cooking with some of the taco seasoning. Reserve the rest for later. After the meat is browned, drain out the fat. Add in the can of Rotel, the minced garlic, and the remainder of the taco seasoning. Simmer over low-medium heat for 3-5 minutes to let the flavors meld.

Stir in the cooked shells, the cream cheese and sour cream. Keep stirring until the cream cheese has melted well and you end up with a smooth and creamy sauce. If you find that your sauce is too thin or there isn't enough, add 1/2 can of tomato sauce. Simmer on low-medium heat to let thicken. Place into serving bowls, add a sprinkle of cheese to each bowl if desired.